If you’re craving something cozy, hearty, and absolutely delicious, you’re in the right place. This Italian Sausage Soup Recipe is one of those dishes that’ll make your kitchen smell incredible and your whole family ask for seconds. I love this recipe because it’s packed with flavor, simple to whip up, and perfect for those chilly evenings when you want a warm hug in a bowl. Keep reading, and I’ll share all my tips to get this soup just right every time!
Why You’ll Love This Recipe
- Bold, But Balanced Flavors: The spicy Italian sausage pairs beautifully with the creamy broth, giving you both heat and comfort in every bite.
- Simple Ingredients, Big Impact: With pantry staples like pasta, canned tomatoes, and cream, you’ll whip this up quickly with minimal fuss.
- Flexible and Adaptable: You can swap out the pasta or adjust heat levels easily to suit your family’s tastes.
- Perfect for Any Season: Whether it’s a chilly winter night or a cozy Sunday dinner, this soup always hits the spot.
Ingredients You’ll Need
The beauty of this Italian Sausage Soup Recipe lies in the balance of fresh and simple ingredients. You’ll find that each component brings something unique — the sausage adds punch, tomatoes lend brightness, and the cream smooths everything into pure comfort.
- Italian sausage: I prefer mild, but spicy works just as well; just adjust the crushed red pepper accordingly.
- Olive oil: For sautéing your onions and garlic—extra virgin olive oil adds great flavor.
- White onion: Diced small so it melts perfectly into the broth; you can substitute yellow if needed.
- Garlic cloves: Fresh minced garlic makes a world of difference—more flavor and aroma.
- Crushed red pepper: Adds just the right kick. You can dial back if you’re not into heat.
- Salt and black pepper: Essentials for seasoning—remember to taste as you go!
- Low-sodium chicken broth: Gives the soup its base without overwhelming saltiness.
- Diced tomatoes: Canned works perfectly here, adding acidity and color.
- Short pasta (like casarecce): I love casarecce for its perfect bite, but penne or ditalini also work great.
- Heavy cream: Added at the end for richness and a velvety finish; bring it to room temperature first to prevent curdling.
- Fresh basil and Parmesan cheese: For garnishing—fresh herbs really lift the soup, and Parmesan adds that savory touch.
Variations
This Italian Sausage Soup Recipe is super versatile, and I love to experiment depending on what’s in my fridge or what my family is craving. Feel free to tweak it and make it truly your own!
- Spicy Upgrade: When I want to kick things up a notch, I add sliced hot cherry peppers or increase the crushed red pepper—your heat tolerance is the limit here.
- Vegetable Boost: Adding chopped kale or spinach right before finishing simmers adds color and nutrition without overpowering the sausage flavor.
- Cheese Lover’s Twist: Stir in some shredded mozzarella right at the end for a gooey, cheesy surprise.
- Dairy-Free Version: Swap the heavy cream for coconut milk or a cashew cream for a creamy texture without dairy.
How to Make Italian Sausage Soup Recipe
Step 1: Brown the Italian Sausage
Start by crumbling the Italian sausage into a large pot set over medium heat. Cook it until there’s no pink left and it’s beautifully browned—this step really develops depth in the soup. I like to drain off the excess fat and set the sausage aside to keep the broth from getting greasy. It’s tempting to skip draining, but trust me, your soup will taste cleaner and more balanced.
Step 2: Sauté the Aromatics
Using the same pot, add olive oil, then toss in your diced onion. Cook until translucent—around 3 minutes—to bring out that natural sweetness. Stir in the minced garlic, crushed red pepper, salt, and pepper just until fragrant, about 30 seconds. This little burst of aroma is one of my favorite parts — your kitchen smells amazing.
Step 3: Build Your Broth
Turn the heat to high, then pour in the chicken broth and canned diced tomatoes. Bring everything up to a boil. At this stage, the flavors are beginning to meld, and the steam will fill your kitchen with such a comforting vibe—it never gets old.
Step 4: Cook the Pasta
Add your chosen pasta directly into the boiling soup. I’ve used casarecce pasta, which has a lovely texture that holds onto the broth, but feel free to try penne, ditalini, or shells. Cook until al dente, following the package instructions—usually between 7 to 15 minutes depending on your pasta. Just be sure to stir occasionally to keep things from sticking.
Step 5: Finish with Sausage and Cream
Turn the heat down to low, stir the cooked sausage back into the pot, and gently blend in the heavy cream. I always bring the cream to room temperature first—this avoids any unpleasant curdling. Let it simmer for 2 minutes to marry the rich flavors.
Step 6: Serve and Enjoy!
Ladle the soup into bowls and finish with fresh basil leaves and a generous sprinkle of Parmesan cheese. This simple garnish makes the dish feel special and adds a final pop of flavor. Now sit back and savor every spoonful of your homemade Italian Sausage Soup!
Pro Tips for Making Italian Sausage Soup Recipe
- Don’t Rush Browning: Take your time browning the sausage to develop rich flavor—it’s the backbone of the soup.
- Room Temperature Cream: Adding cold cream straight from the fridge can cause curdling; let it sit out for a bit before stirring in.
- Stir Pasta Often: Toss the pasta regularly during cooking to prevent sticking and ensure even cooking.
- Taste and Adjust: Before serving, always do a quick taste test and tweak salt or pepper as needed for the best flavor.
How to Serve Italian Sausage Soup Recipe
Garnishes
I usually top this soup with fresh basil leaves and a good grating of Parmesan cheese — these two add brightness and a touch of savory richness I just adore. Sometimes, if I have it on hand, a drizzle of good quality olive oil finishes it off beautifully.
Side Dishes
I love pairing it with crusty garlic bread or a simple green salad dressed in balsamic vinaigrette. When I want to keep things extra cozy, a side of roasted vegetables rounds out the meal nicely.
Creative Ways to Present
For dinner parties, I like to serve this soup in mini bread bowls — it’s a total showstopper and doubles as an edible container! You can also garnish with a mix of fresh herbs like parsley and oregano for a colorful, fresh look.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Italian Sausage Soup in an airtight container in the fridge for up to 4 days. I personally find it tastes even better the next day as the flavors continue to meld together.
Freezing
This soup freezes well but keep in mind the cream can sometimes change texture after freezing. I recommend freezing before adding the cream, then stirring it in after reheating for best results.
Reheating
Reheat leftovers gently on the stove over low heat, stirring occasionally to prevent sticking. Add a splash of broth or water if it feels too thick, and stir in fresh cream if desired to refresh its creaminess.
FAQs
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Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage is a leaner alternative and works well in this soup. Just be sure to season it a bit more since turkey sausage tends to be milder than pork-based Italian sausage.
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What pasta type works best in Italian Sausage Soup Recipe?
Short, sturdy pastas like casarecce, penne, ditalini, or shells work best. They hold their shape well in the broth and soak up flavors nicely without getting mushy.
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Can I make this soup ahead for meal prep?
Yes! Prepare the soup up to the point of adding cream, then cool and store in the fridge or freezer. When reheating, add the cream last to keep it creamy and fresh.
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How spicy is this soup?
The heat is moderate due to the crushed red pepper and sausage spice. You can easily control the spice level by adjusting the crushed red pepper or using a milder sausage if preferred.
Final Thoughts
This Italian Sausage Soup Recipe has become a favorite in my household because it’s just so comforting and satisfying without being complicated. It’s the kind of meal you can count on to warm you up after a long day or impress guests without hours of prep. I hope you love making it as much as I do — grab your pot and get ready for some delicious, cozy vibes!
Print
Italian Sausage Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This hearty Italian Sausage Soup is a comforting blend of savory Italian sausage, aromatic garlic and onions, tender pasta, and creamy broth. Cooked in one pot, it’s perfect for a cozy meal and topped with fresh basil and parmesan cheese for an authentic Italian touch.
Ingredients
Meat and Oils
- 1 pound Italian sausage
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 small white onion, diced
- 3 cloves garlic, minced
Seasonings
- 1 teaspoon crushed red pepper
- ½ teaspoon salt
- ½ teaspoon black pepper
Liquids
- 6 cups low-sodium chicken broth, plus more if needed
- 1 (15-ounce) can diced tomatoes
- 1 cup heavy cream, brought to room temperature
Carbohydrates
- 8 ounces short pasta (casarecce pasta recommended)
Garnishes
- Fresh basil
- Parmesan cheese
Instructions
- Cook the sausage: Crumble and cook the Italian sausage in a large soup pot set over medium heat until fully cooked. Drain the fat and remove the sausage from the pot using a large slotted spoon. Set the sausage aside in a bowl.
- Sauté the aromatics: Add the olive oil to the same pot over medium heat and cook the diced onion until translucent, about 3 minutes. Stir in the minced garlic, crushed red pepper, salt, and black pepper, cooking until fragrant, about 30 seconds.
- Add broth and tomatoes: Increase the heat to high, add the chicken broth and diced tomatoes, and bring the mixture to a boil.
- Cook the pasta: Add the pasta to the boiling soup and cook according to package instructions until al dente, typically 7-15 minutes depending on pasta type.
- Finish the soup: Reduce the heat to low, stir in the cooked sausage and room temperature heavy cream. Simmer gently for 2 minutes to combine flavors.
- Serve: Ladle soup into bowls and garnish with fresh basil leaves and freshly grated parmesan cheese, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Use low-sodium chicken broth to better control salt levels.
- Bring heavy cream to room temperature before adding to prevent curdling.
- Casarecce pasta is recommended for texture, but any short pasta works.
- Adjust crushed red pepper to your preferred spice level.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg
